Chicken wings with zhoug

This delicious recipe is from Pete Even’s newly released Easy Keto, published by Macmillan and available from good bookstores now

Serves 4

Zhoug, a delicious hot sauce with origins in Yemeni-Jewish cuisine, is popular all around the world. And rightly so, as the addictive flavours and harmony of spices dance on the tongue.

Ingredients

1 kg chicken wings

1 red onion, cut into wedges

Marinade

2 tablespoons melted coconut oil or good-quality animal fat

2 garlic cloves, finely chopped

1 teaspoon ground turmeric

1 tablespoon apple cider vinegar

sea salt and freshly ground black pepper

Zhoug

45 g (1½ cups) coriander leaves

2 large handfuls of flat-leaf parsley leaves

2 jalapeño chillies, halved, deseeded and chopped (keep the seeds in if you like it spicy)

1 garlic clove, chopped

3 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon ground coriander

3 teaspoons apple cider vinegar

To serve

oregano leaves

lemon wedges

Method

To make the marinade, combine the coconut oil or fat, garlic, turmeric, vinegar, a pinch of salt and pepper and

2 tablespoons of water in a large bowl and whisk well. Add the chicken wings to the marinade and turn until the chicken is well coated. Cover and refrigerate for at least 1 hour or, ideally, overnight.

Preheat the oven to 220°C (200°C fan-forced). Transfer the wings and the marinade to a roasting tin and spread out in a single layer. Add the red onion and roast, turning the wings and onion occasionally, for 40–45 minutes until the chicken is golden brown and cooked through.

Meanwhile, to make the zhoug, place the herbs, chilli and garlic in the bowl of a food processor and blend until finely chopped. With the motor running, pour in the oil, whiz until combined, then pour in 3 tablespoons of water and process until incorporated. Add the spices and vinegar and season with salt and pepper to taste. Process until well blended. Set aside until needed.

Arrange the chicken wings and onion on a serving platter, pour over the juices in the roasting tin, then scatter over some oregano leaves and dollop on some zhoug.